Imagine biting into a warm, savory Baked Greek Lentil Meatball, bursting with flavors that dance on your tongue and aromas that fill the kitchen. The crunchy exterior gives way to a tender, flavorful interior—it’s like a party for your taste buds! These meatballs are perfect for any occasion, whether it’s a cozy dinner at home or impressing friends at your next gathering. another Mediterranean-inspired dish perfect Greek soup pairing.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use other types of lentils?
- What can I serve with tzatziki?
- How long do these meatballs last in the freezer?
- 📖 Recipe Card
When I first made these lentil meatballs, my family couldn’t believe they weren’t made from meat. They devoured them faster than I could say “tzatziki sauce.” Trust me; this dish will become a staple in your kitchen—perfect for meal prep or impressing guests. delicious summer salad option Get ready for an explosion of deliciousness!
Why You'll Love This Recipe
- These Baked Greek Lentil Meatballs are easy to prepare, allowing you to whip them up in no time
- Packed with Mediterranean flavors, they offer a delightful aroma while cooking
- Their vibrant colors make them visually appealing on any plate
- Enjoy them as an appetizer, main course, or even in a sandwich for versatility
I made these lentil meatballs for a potluck once, and everyone was asking for the recipe—definitely a crowd-pleaser! For more inspiration, check out this Irresistible Orange Custard Squares recipe.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Green Lentils: Opt for dried lentils; they’re packed with protein and hold their shape beautifully when cooked.
- Breadcrumbs: Use whole wheat or gluten-free breadcrumbs to add texture while keeping it healthy.
- Onion: A finely chopped onion adds sweetness and depth of flavor to the meatballs.
- Garlic: Fresh minced garlic is essential; it brings out the Mediterranean essence in every bite.
- Feta Cheese: Crumbled feta adds creaminess and tang; it’s like adding sunshine to your meatballs.
- Eggs: Two eggs help bind everything together—without them, you’ll end up with a lentil soup instead!
- Dried Oregano: This herb enhances the Greek flavor profile; don’t skimp on it!
- Salt and Pepper: Season generously to elevate all the other flavors in the dish.
- Tzatziki Sauce: Made from yogurt, cucumber, and garlic; it’s the perfect cool dip for your warm meatballs.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat the Oven: Begin by preheating your oven to 375°F (190°C) while you prepare the meatball mixture. This ensures even cooking right from the start.
Cook the Lentils: Rinse one cup of green lentils under cold water and combine them with three cups of water in a pot. Bring it to a boil before reducing to simmer for about 20-25 minutes until tender but not mushy.
Sauté Onions and Garlic: In a pan over medium heat, add a drizzle of olive oil and sauté one diced onion until translucent and fragrant. Toss in three minced garlic cloves and cook until golden brown.
Mix Everything Together: In a large bowl, combine cooked lentils, sautéed onions, garlic, breadcrumbs, crumbled feta cheese, two beaten eggs, oregano, salt, and pepper. Mix well until everything is fully incorporated.
Shape into Balls: Use your hands to form small balls (about two tablespoons each) from the mixture. Place them on a baking sheet lined with parchment paper to prevent sticking.
Bake Until Golden Brown: Pop the baking sheet into your preheated oven and bake for 25-30 minutes until they turn golden brown and crispy on the outside. a refreshing side salad.
Enjoy these Baked Greek Lentil Meatballs drizzled with tzatziki sauce or served alongside fresh veggies. You can also toss them into pasta or serve them as sliders at your next party!
You Must Know
- These Baked Greek Lentil Meatballs with Tzatziki are a delightful twist on the classic meatball
- They are not only healthy but also packed with flavor
- The combination of spices and herbs transports you straight to a sunlit Mediterranean terrace
- Plus, they make for great leftovers!
Perfecting the Cooking Process
To achieve optimal results, start by preparing the lentils while mixing the other ingredients. Bake them in a preheated oven for 25 minutes to ensure they hold their shape and develop a delicious crust.
Add Your Touch
Feel free to swap lentils for chickpeas or add feta cheese for an extra zing. You can also spice things up with some chili flakes if you’re feeling adventurous!
Storing & Reheating
Store leftover meatballs in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through to preserve their texture.
Chef's Helpful Tips
- These baked Greek lentil meatballs shine best when served fresh, but they freeze beautifully too!
- If you want a crispier texture when reheating, pop them under the broiler for a minute or two
- Don’t forget to adjust seasoning based on your palate!
Cooking these meatballs brings back memories of my first dinner party; everyone raved about them, and I felt like a culinary superstar that night!
FAQ
Can I use other types of lentils?
Yes, green or brown lentils work well as alternatives in this recipe.
What can I serve with tzatziki?
Tzatziki pairs wonderfully with pita bread, fresh vegetables, or as a salad dressing. For more inspiration, check out this Delicious Garlic Butter Green Beans recipe.
How long do these meatballs last in the freezer?
Baked Greek lentil meatballs can last up to three months in the freezer when stored properly.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Baked Greek Lentil Meatballs
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
Description
Baked Greek Lentil Meatballs are a delicious and healthy twist on traditional meatballs, bursting with Mediterranean flavors. These savory bites feature a crispy exterior and a tender interior, making them perfect for any occasion—whether served as an appetizer or main course. Paired with creamy tzatziki sauce, they are sure to impress your guests while being easy to prepare. This recipe is not only nutritious but also vegetarian-friendly, ensuring everyone can enjoy these delightful meatballs!
Ingredients
- 1 cup dried green lentils
- 1 cup whole wheat breadcrumbs
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- ½ cup crumbled feta cheese
- 2 large eggs
- 2 tsp dried oregano
- Salt and pepper to taste
- Tzatziki sauce for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the lentils under cold water. In a pot, combine lentils with 3 cups of water, bring to a boil, then simmer for 20-25 minutes until tender.
- Sauté the chopped onion in olive oil over medium heat until translucent. Add minced garlic and cook until golden.
- In a bowl, mix the cooked lentils, sautéed onion and garlic, breadcrumbs, feta cheese, eggs, oregano, salt, and pepper until combined.
- Form mixture into small balls (about 2 tablespoons each) and place on a parchment-lined baking sheet.
- Bake for 25-30 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 meatball (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
